Palya Bun(Potato Bun)
Preparation Time - ~2 hrs
Cook Time - 30-40 mins
Makes - 12 buns
Measurements & Ingredients:
For the Bun:
Warm 1/4 cup of water until luke warm. To this add active dry yeast, sugar and 3 tbsp oil. Mix gently, cover and let it for 10 mins. Now the mixture would have doubled in quantity with a nice
foam. Gently mix it.
Meanwhile add salt to 2 cups of all purpose flour and mix. To this add the yeast mixture in small quantities and mix to make a sticky dough. After adding all the yeast mixture add the plain yogurt and make a dough which will be very sticky in consistency.
Smear your forefingers with some cooking oil and coat the sticky dough with oil. Cover this dough with a wet cloth or wet paper towel(make sure all the water is squeezed out of the paper towel/cloth before covering the dough). Let it sit in a warm place for an hour. If the room temperature is not warm enough, place the bowl in the oven with the oven light on. Do not turn on the oven.
Meanwhile heat a pan, add 2 tbsp oil. Once the oil is hot add mustard seeds, bengal gram, black gram, curry leaves, hing, green chillies, turmeric powder and then the mashed potatoes.
Mix well, add salt and mix. Leave it for a couple of mins for the flavor to blend. Switch off the stove and let it completely cool. Then make 12 equal parts of this mixture and keep it aside.
After an hour of the dough rising, take it out. Add some all purpose flour in small quantities and knead the sticky dough until it becomes a soft but non sticky dough.
It may take 10 mins for the kneading the sticky dough with extra all purpose flour to make it non sticky. Once you get a nice ball, divide the dough into 12 equal parts. Make round balls out of the 12 parts.
Take a round ball, spread it flat with your forefingers either on a flat surface or the palm of your other hand. Now place the potato mixture on this flattened dough and cover the potato mixture with the dough by making sure the potato mixture is all covered.
Smear the foil with some oil and place all the potato stuffed balls on the foil with enough gap between each because the balls will rise in size. Now cover the potato stuffed balls with a wet paper towel or a wet napkin and let it sit in a warm place for 45-40 mins.
Now preheat the oven at 375 degree F. Coat/brush the potato stuffed balls with some butter. Once the oven is preheated bake it for 20 mins then flip the buns over and bake it for another 10 mins.
Finally take it out of the oven and serve hot with chai!
Note:
I added yogurt to make the buns nice and soft. You could skip it for any reasons. The difference would be in the softness alone and not the taste.
Preparation Time - ~2 hrs
Cook Time - 30-40 mins
Makes - 12 buns
Measurements & Ingredients:
- All purpose flour - 2 cups + 1 cup
- Sunflower oil/vegetable oil - 3 tbspn + 2 tbsp
- Sugar - 2 tsp
- Active dry yeast - 2 tsp
- Salt to taste
- Plain yogurt - 2 tbsp
- 5 medium sized potatoes boiled and mashed
- Mustard seeds - 1 tsp
- Black gram(urad dal) - 1 tsp
- Bengal gram(channa dal) - 1 tsp
- Asafoetida(hing) - a pinch
- Curry leaves - 5-7 leaves
- Green chillies - 4 spicy
- Turmeric powder - 1/4 tsp
For the Bun:
Warm 1/4 cup of water until luke warm. To this add active dry yeast, sugar and 3 tbsp oil. Mix gently, cover and let it for 10 mins. Now the mixture would have doubled in quantity with a nice foam. Gently mix it.
Meanwhile add salt to 2 cups of all purpose flour and mix. To this add the yeast mixture in small quantities and mix to make a sticky dough. After adding all the yeast mixture add the plain yogurt and make a dough which will be very sticky in consistency. 
Smear your forefingers with some cooking oil and coat the sticky dough with oil. Cover this dough with a wet cloth or wet paper towel(make sure all the water is squeezed out of the paper towel/cloth before covering the dough). Let it sit in a warm place for an hour. If the room temperature is not warm enough, place the bowl in the oven with the oven light on. Do not turn on the oven. 
Meanwhile heat a pan, add 2 tbsp oil. Once the oil is hot add mustard seeds, bengal gram, black gram, curry leaves, hing, green chillies, turmeric powder and then the mashed potatoes. 
Mix well, add salt and mix. Leave it for a couple of mins for the flavor to blend. Switch off the stove and let it completely cool. Then make 12 equal parts of this mixture and keep it aside.
After an hour of the dough rising, take it out. Add some all purpose flour in small quantities and knead the sticky dough until it becomes a soft but non sticky dough. 
It may take 10 mins for the kneading the sticky dough with extra all purpose flour to make it non sticky. Once you get a nice ball, divide the dough into 12 equal parts. Make round balls out of the 12 parts.
Take a round ball, spread it flat with your forefingers either on a flat surface or the palm of your other hand. Now place the potato mixture on this flattened dough and cover the potato mixture with the dough by making sure the potato mixture is all covered.
Smear the foil with some oil and place all the potato stuffed balls on the foil with enough gap between each because the balls will rise in size. Now cover the potato stuffed balls with a wet paper towel or a wet napkin and let it sit in a warm place for 45-40 mins.
Now preheat the oven at 375 degree F. Coat/brush the potato stuffed balls with some butter. Once the oven is preheated bake it for 20 mins then flip the buns over and bake it for another 10 mins. 
Finally take it out of the oven and serve hot with chai!Note:
I added yogurt to make the buns nice and soft. You could skip it for any reasons. The difference would be in the softness alone and not the taste.
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